Ingredients for Amethyst's Paleo Elk Meatloaf
- 1.5 lbs ground elk meat
- 2 large eggs
- 1 medium carrot
- 2 celery stalks
- 1/2 medium onion
- 2 cloves garlic
- 1 tablespoon fresh rosemary (chopped)
- 1 teaspoon black pepper
- 2 tablespoons sugar-free ketchup
- 2 tablespoons olive oil
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How to Make Amethyst's Paleo Elk Meatloaf
- Preheat oven to 350°F (175°C).
- Crack 2 large eggs into a bowl and lightly whisk.
- Add 1.5 lbs ground elk meat to the bowl and gently mix.
- Roughly chop 1 medium carrot, 2 celery stalks, 1/2 medium onion, and 2 cloves garlic.
- Pulse the chopped vegetables in a food processor until finely chopped but not pureed.
- Add the chopped vegetables, 1 tablespoon fresh rosemary (chopped), 1 teaspoon black pepper, 2 tablespoons olive oil, and 2 tablespoons of your favorite sugar-free ketchup (or unsweetened applesauce for a richer flavor) to the elk meat mixture.
- Use your hands to thoroughly combine all ingredients. Ensure even distribution of vegetables and seasonings.
- Shape the mixture into a loaf and place it in a greased 9x5 inch loaf pan.
- Bake for 60-70 minutes, or until the internal temperature reaches 160°F (71°C).
- Let rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
34g
Fat
24g
Carbs
3g
